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A summer specialty mul jjolmyeon topped with refreshing icy naengmyeon broth, a sweet-and-sour homemade fruit sauce, and plenty of savory fresh hanwoo yukhoe.

A Sichuan-style stir-fried pork dish marinated in spicy doubanjiang and seasoned with fragrant lard oil, delivering a tender texture and rich umami depth.

A deliciously spicy and sweet suyuk made by coating a whole pork belly slab with gochujang sauce and quickly cooking it in the microwave.

A spicy and deep-flavored soup made by slowly boiling raw duck meat with radish and soybean sprouts, excellent as a soju side dish or hangover cure.

Instead of the usual soupy budae jjigae, a special stir-fry dish where the sweetness of vegetables and savory seasoning soak into the ham.

A dish of large shrimp coated in a thin, crispy starch batter, deep-fried at high heat, and quickly tossed in a special sweet, sour, and spicy Kkanpung sauce.

A unique drinking snack made by stir-frying boiled chicken breast until chewy like jerky, and adding spicy and numbing lamb skewer seasoning for extra aroma.

Squid meat, peeled and finely chopped with a knife, is mixed with minced vegetables and seasoned batter, then coated in yellow egg wash and pan-fried for a satisfyingly chewy texture.

A refreshing water kimchi made by soaking cucumbers and Korean melon in a clear, blended seasoning broth, strained for a clean finish, ensuring crispness to the last bite.

A catfish spicy stew that recreates the taste of a specialty restaurant by adding refreshing freshwater shrimp and chewy hand-torn noodle dough to a clean and savory doenjang broth without any fishy smell.

A clean, refreshing side dish that eliminates fishy odor using soju and skips onions for a crisp texture—perfect as a rice thief.

A festive dish made by removing fishy odors with makgeolli and vinegar, then marinating radish in natural salt and malt syrup for a firm, chewy texture, tossed in a secret spicy-sweet gochujang sauce with fresh perilla and other ingredients.